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Orecchiette with Aubergine and Broad Bean Sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Up to 15mins cooking
  • Easy
  • Serves 3
This pasta sauce uses yogurt for a fresh tangy flavour, but you can substitute crème fraîche or single cream, if you prefer.


  • 250g Waitrose Orecchiette Pasta
  • 200g frozen baby broad beans
  • 2 tbsp Patak's Balti Medium Curry Paste
  • 190g jar Sacla Char-grilled Aubergine Pesto
  • 150g natural bio yogurt


  • STEP 1
    Cook the pasta in a large pan of boiling, lightly salted water for 8 minutes. Add the frozen beans and cook for a further 3-4 minutes until the pasta and beans are tender. Drain lightly, so the pasta is still dripping water in the colander, and return to the pan.
  • STEP 2
    Add the aubergine pesto, curry paste and yogurt and heat through for 30 seconds. Season with a little salt if necessary and serve.

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